• 2 cups (500 mL) water
• ½ lemon, juiced
• 6 apples, peeled, cored and sliced thinly
• ¼ cup (60 mL) brown sugar
• 18 sheets of filo pastry
• ½ cup (125 mL) melted butter*

• ¾ cup (180 mL) brown sugar
• 1/3 cup (80 mL) 35% cream
• 1/3 cup (80 mL) 15% cream
• ½ tsp. (2 mL) vanilla essence
• 2 tsp. (10 mL) melted butter*

1. Preheat the oven to 400?F (200?C). In a large bowl, place the water, lemon juice and sliced apples; let soak for 2-3 minutes. Drain the apples and place in another bowl. Add the brown sugar and mix. Set aside.
2. Place the filo sheets on a clean work surface; with a sharp knife, cut the sheets into half widthwise to get 36 squares.
3. Brush some melted butter on a filo square (cover the remaining sheets with a clean damp towel to prevent the filo from drying out).
4. Lay 5 more filo squares on top, not overlapping, but a little off to the side so as to make a star shape, and continue brushing some melted butter each time.
5. Spoon about 1/6 of the reserved apple preparation in the center of each filo star; fold in the tips of the star towards the centre and seal to make a small bundle.
6. Place the bundle on a buttered baking sheet and brush with the melted butter. Repeat these operations for the remaining 5 bundles
7. Bake in the oven for about 20 minutes, or until the bundles are golden brown; cover with aluminium foil if necessary to prevent burning.

1. Meanwhile, in a small pot, mix together all the sauce ingredients; bring to a boil and stir until the sauce is smooth. To serve, place the bundles on the sauce and make sure everything is served good and hot.

Servings: 6
Suggestion
The sauce will easily keep for a week in the fridge. Use with other desserts such as sundaes, French toast or a fresh fruit salad.